August is right around the corner! Life is getting extremely busy and I'm not sure how often I will be able to post on my site. But while my son and hubby enjoy our new toy room and baby girl is taking her beauty nap, I'd love to share a summer bite with you.

I'm still embracing the fresh herbs of summer. I love basil. I love it with tomatoes (topped with EVOO and balsamic vinegar), I like it shredded into my salads, I like that it's impartial, going well with Italian, Vietnamese, Thai food...the list goes on. I included it in my last Main and Entree recipe, Lemongrass and Basil Chicken and here it is once again, making another appearance.

Directions:In a large bowl, incorporate 3 tbsp olive oil into the rice. It is easiest to do this with your hands otherwise the hard rice tends to fly out of the bowl.

In a medium bowl, combine the chicken and 1/2 tsp of the sea salt. In a large wok, heat 1 tbsp of olive oil on high heat. Sauté green onions and ginger. Add the chicken and cook until the chicken browns nicely, about 5 minutes. Bring the stove down to medium to medium-high heat. Add the rice and incorporate the ingredients together for about 2 minutes. Turn off the heat and add the pineapple, basil, remaining 1/4 tsp of sea salt and the white pepper. Stir just until everything is combined. Garnish with coriander.

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Managed by Tiffany Chung

*While recipes in this website do not directly contain the following food allergens: Eggs, milk, mustard, peanuts, seafood (fish, crustaceans and shellfish), sesame, soy, added sulphites, tree nuts and wheat, there is always a possibility that the ingredients listed in the recipe may have come in contact with one or more of the listed food allergens. It is highly recommended that you read ingredient labels carefully when purchasing products and to consult your physician if you have questions regarding whether or not a food should be consumed.